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Add a photoThis is another Chinese stir-fry dish that I really enjoy. The celery and the squids are cooked separately and then combined in the final stir-fry, as the squids will get tough when overcooked. If you are like me, as I love stir-fry vegetables where they remain crisp and fresh, then try this dish.
Ingredients
- Stir-Fry Celery with Fresh Squids
- 3 medium squids, cleaned and cut into rings
- 3 stalks of celery, sliced to about 3mm thickness on the diagonal
- 1 small carrot, cut to half lengthwise and sliced to 3mm thickness on the diagonal
- 3 cloves garlic, minced
- 1/4 cup water
- 2 tbsp cooking oil
- salt to taste
- dash of white pepper
- 1/2 tsp chicken powder seasoning
Directions
- Heat about 1 tbsp oil and saute half of the minced garlic till light brown and fragrant. Add in the celery and carrots, about 2 tbsp water, stir, cover and cook for about 5 minutes, until vegetable is cooked but still remain crunchy. Dish out and keep aside.
- Heat remaining 1 tbsp oil and saute remaining minced garlic till light brown and fragrant. Add in the squids, stir for about a minute and add in the celery and carrots, water, salt, chicken powder seasoning and pepper to taste.
- Keep on stirring for about 3 more minutes until squid is cooked and tender. Do not overcook squid. Dish out and enjoy with plain white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 49 | |
| Calories from Fat 41 | 84% |
| Total Fat 4.63g | 6% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 76mg | 2% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.69g | 0% |
| Protein 0.33g | 1% |
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